Paleo Almond Butter Blondies contain only 6 ingredients and are super easy to make! All you need for this amazing paleo dessert recipe is almond butter, eggs, honey, salt, baking soda, and chocolate chips. Really, it’s that simple!
Although Paleo Almond Butter Blondies are flourless, and made with an almond butter base they taste quite cakey. My husband says he can’t tell the difference between these healthy blondies and the “regular” kind!
In other rave reviews, I’ve cooked up this recipe more than a dozen times for my little league team. Even the batches I considered “failures” were devoured by those testers. Let’s not forget, I coach a bunch of 10 year boys who drink blue gatorade and are used to eating high-sugar, all-American desserts, not the healthy paleo desserts that I make. Although these flourless paleo bars are not that sweet, my team absolutely loved ’em.
Almond Butter Blondies
Ingredients
- 1 (16 ounce) jar creamy roasted almond butter
- 1 cup agave nectar or honey
- 2 large eggs
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- In a large bowl, with a hand blender, mix almond butter until creamy
- Mix in honey and eggs
- Add salt and baking soda
- Mix well with hand blender until all ingredients are thoroughly combined
- Mix half of the chocolate into the batter
- Pour batter into a well greased 9 x 13 inch baking dish
- Scatter the other half of the chocolate on top of the batter
- Bake at 325°F for 25-35 minutes
- Cool for one hour
- Serve
My Paleo Almond Butter Blondie recipe is based on one from Kelly at Celiac Chicks. She traces the original recipe back to one from 2003 in Family Circle magazine.
Here are some of my other easy paleo dessert recipes:
elana says
Hi Rich Ann-
Thanks for stopping by; it is great to be surrounded (even if on the web) by kindred spirits. If you come to Boulder let me know so that we can meet up.
Glad you all liked the blondies!
xo Elana
Rich Ann says
Hi, Elana. Greetings from a fellow Waldorf mom and CSA subscriber in GA! I wanted to write and say how much we have been enjoying the blondies. My 10 year old daughter made a batch on her own last weekend and we’ve been savoring them all week. We intend to try the flapjacks tomorrow morning. And the spinach cake recipe will come in handy as we too have been inundated with greens from our CSA. I found your site after reading the piece you did on Waldorf in elephant. We had students from Shining Mountain visit our school this spring. Here’s to us visiting there one day; we’ve been to Boulder once and loved it. Thanks for all your efforts!
elana says
Zebe -That is fantastic!
elana says
Hi Tzvi-
Thanks for the report. So glad it was a success for you!
Elana
zebe912 says
Elana- I don’t know if you ever visit my blog, but I wanted to let you know that thanks to my success with this recipe, I finally created my very own GF recipe from scratch. AND it was edible!
I adapted the almond butter batter concept to create waffles and they were very good. I’m going to work on making them a little less crumbly, but I was really happy to feel successful in the kitchen again.
http://zebe912.wordpress.com/2008/06/08/woohoo-successback-in-the-game/
Tzvi says
Elana,
I made this recipe over the weekend to take to services for Shavuot on Sunday…The recation i got was nothing short of scandalous. people could not believe how good they were and that there was no flour, no sugar and no Dairy in them. I had several people begging me for the recipe.
A winner and a Half.
Thanks,
Tzvi
elana says
Hi Corey -Glad you tried again and looks like you’ve made it through twice. Let me know how they turn out for you –this is one of my favorite recipes!
Corey says
First time got filtered by spam, but I can’t wait to try these. Thank you!
Corey says
I can’t wait to try these. Thanks!
elana says
Dear Moi & Zebe -Great questions and answers. I would suggest going with Zebe’s plan –if you are going to halve the almond butter, then do so with the other ingredients as well, or you are likely to end up with an overly sweet pile of moosh…